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Maison Travers

~ Living & Cooking in France

Maison Travers

Tag Archives: corn

Corn salad with basil pesto dressing

25 Tuesday Jul 2017

Posted by Nadia in General, Salads

≈ 15 Comments

Tags

basil, corn, green beans, pesto, salad, summer

IMG_9221

The salad really does become more flavourful over time, so I like to make it a few hours in advance before serving — this makes it perfect for a summer picnic or barbecue.

Serves 4 to 6

Ingredients:

  • 4 corn cobs
  • 2 tbsp butter, melted
  • 2 garlic cloves, crushed
  • 100g / 4oz fine green beans
  • 1 red pepper, diced
  • 1 red onion, finely sliced
  • A handful basil leaves, chopped, to garnish
  • For the basil pesto dressing
  • 250g / 7 to 8oz basil pesto
  • Juice and grated rind of ½ lemon, to taste

Preparation:

Cook the corn in boiling salted water for 8 minutes, or until just tender
Cut the corn kernels off the cobs and reserve in a bowl
Heat the butter in a pan and sauté the garlic
Add the green beans, cook for 3 minutes and season to taste
Mix the corn with the remaining salad ingredients
Mix the pesto, zest and juice of ½ lemon
Pour the basil pesto over the salad and toss well
Scatter with basil leaves to garnish

Enjoy!

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Sweetcorn bake

12 Friday May 2017

Posted by Nadia in Breakfast, General, Sides, South Africa/Rainbow Nation, South African Recipes

≈ 17 Comments

Tags

corn, creamed corn, rainbow nation, side dish, South Africa, sweetcorn

Sweetcorn Bake

It’s been a while since I posted a South African recipe. I am not sure why I had not shared this one with you yet as it is one of my favourites. It is very versatile and works perfectly either as a side dish with a bbq or roast chicken but equally as well as a lunch with a side salad or even brunch with poached eggs.
Outside South Africa, it is not easy to find creamed corn but do not let that deter you, simply make your own. If you want to mimic the sauciness of the creamed corn, put the fresh or frozen corn in the food processor. Give it a whirl or two to break up the kernels. Add 1/2 cup of milk or cream and 1 tsp of cornstarch. The cornstarch will thicken the juices released from the corn and the milk.

Ingredients:

  • 100g / 7 tablespoons butter
  • 2 eggs
  • 100g / 1 cup self raising flour
  • 1 teaspoon mixed herbs de Provence 
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper
  • 250ml / 1 cup whole milk
  • 410g / 14oz can creamed sweetcorn

Preparation:

Preheat the oven to 180 C / 360 F
Using an electric beater, cream the butter
Add the eggs and mix well
Fold in the self-raising flour, herbs, cayenne pepper, salt and pepper
Add milk
Add creamed corn and mix well
Bake for about 45 minutes  until set
Enjoy!

 

photo courtesy of: https://www.robertsons.co.za

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Hearty Chicken Chowder

21 Monday Nov 2016

Posted by Nadia in General, Soup

≈ 11 Comments

Tags

Chicken, chowder, corn, cream, curry, leftovers, peas, potatoes, Soup, Thanksgiving

img_8752What do you do with leftover chicken or turkey? You could, of course, make sandwiches or use it in a pasta or risotto dish but my favourite way to use chicken or turkey is to make my hearty chowder. My daughter used to love the day after Thanksgiving way more than Thanksgiving itself as she simply loved this soup. It is thick and hearty and makes a great lunch with a piece of crusty bread and butter. If you want a thinner version or feel it is too thick after having puréed the veggies, then simply add a bit more hot chicken stock, or you could just add more cream.

Serves 6 to 8

Ingredients:

250 g / 9 oz cooked chicken, off the bone
30 g / 2 tablespoons butter
1 medium onion, diced
5g / 1 teaspoon curry powder
5 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 celery stick, cut finely
1 cup peas or corn (from a can, frozen or cooked freshly)
750 ml / 3 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon Herbs de Provence
1 tablespoon fresh parsley, finely chopped
250 ml / 1 cup thick cream

Preparation:

Cut the chicken into bite sized pieces
Melt the butter over medium high heat in a large soup pot or dutch oven
Add onion and sauté until translucent, do not allow to brown
Stir in the curry powder and cook for 1 minute, stirring constantly
Add the potato, carrot, celery, stock and season to taste
Bring to the boil, uncovered
Cover and allow to simmer for about 15 minutes
Remove from the heat and using an immersion blender, purée the soup to your liking
Return to the heat
Add the chicken, peas or corn and Herbs de Provence
Cook 5 minutes longer
Pour in the cream and stir until well blended
Sprinkle on the parsley
Serve hot with crusty bread
Enjoy!

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